Something about bananas…
We don’t really care to eat them, but every time I’m in the store the bright yellow color catches my attention. The cheap price doesn’t really help. I always think, “maybe this time we will actually eat them…”
But we never do.
A week or so later I’m left with a brown splotchy group of bananas. I hate to see them go to waste… Which means they most likely end up in some sort of baked good. The most requested would be banana bread.
There is nothing like a warm slice of this bread lathered in butter. It’s one of our favorite comfort foods.
While the title of this recipe is “the worlds best banana bread,” I’d like for you to keep an open mind. Obviously, I personally have not tried EVERY SINGLE banana bread out there. But when I came to this specific recipe I felt that the search was over. For my family, this is truly the best. It’s moist, not too dense, and wonderful.
- 1⅔ C. flour
- 1 t. baking soda
- ½ t. ground cinnamon
- ½ t. salt
- 1 C. plus 2 T. sugar
- 2 eggs
- ½ cup oil
- 3½ bananas, overly ripe, mashed
- ¼ C. sour cream
- 1 t. vanilla extract
- Preheat your oven to 350 degrees.
- Combine the eggs and sugar in the bowl of an electric mixer. Stir on low speed for 8 to 10 minutes, or until the eggs are fluffy.
- Mix in the oil, bananas, sour cream, and vanilla.
- Shift the flour, baking soda, cinnamon, and salt into your egg mixture. Lightly fold until no more flour shows.
- Pour into a loaf pan and bake for 60 minutes, or until a toothpick comes out clean.
recipe source: Food Network
Turn your loafs into mini’s and share with your friends. OR make two regular sized and eat them all yourself. We double to recipe and add chocolate chips into the second loaf. The added sweetness helps makes a special, and slightly naughty, breakfast.
I love banana bread so you might have to help me come up with a good gluten free recipe. My kids love it too!